Can't get temp out of Char Griller even with mods.

Two Chord · Joined: 15 Jun 2008 Posts: 9 Location: Central IL

I have had the Char Griller Smokin Pro for over a year now and still can't figure it out. Thanks to this forum it has helped me out alot, but still havn't seen the results I am looking for.

My problem is getting the temp in the cooking chamber to 225. I knew the thermometer on the hood would be wrong from day one so I bought a digital remote thermometer. I run the probe through a hole on the side of the chamber and up to the cooking grates. I just lay it on the grate next to whatever I am smoking. Should I not lay it on the grate, should I have it suspended somehow?

The highest temp I have ever gotten the chamber to is 235. I see some people say they get theres to 300 no problem. So I have to be doin something wrong.

The mods I have done are the common ones. First plug all the extra wholes in the chamber. Next I bought the flexible tubing and extended the stack to the cooking grate. It is in the form of a "S". I flipped the charcoal grate in the cooker and have it upside down and using the handles to suspend it. It is also raised to the highest point to help even out the heat in the chamber. The last thing I did was go to Lowes and buy a stainless steel basket for my charcoal in the side fire box. It is suspended with metal rods so I can empty the ash out without disturbing the fire.

I am using some original Kingsford charcoal briquettes, and Royal Oak lump charcoal. I use a chimney to get started. I pour the hot coals in he basket with unlit already in it. With the vent all the way open and stack open the highest I can get is 225. It takes about hour and half to get it there. Usually once I get it there it don't last long.

Any help I can get will be greatly appreciated. Thanks

The_ogre25 · Newbie Joined: 27 May 2008 Posts: 96

have you tried taking the s shape out of your exhaust extension? sounds like your exhaust is not drafting enough.

paulgall · Joined: 16 Jun 2008 Posts: 14

Please don't take this the wrong way, but I need to ask what may be a stupid question. I have Chargriller smokers and use them all year round. One of my friends bought it and he had the same problem that you have. He could not get the heat up above 250. He asked me to take a look at it. The problem was that he had neglected to punch out the butterfly shaped piece of metal in-between the smoke box and the food chamber. So his fire was raging but the heat was not flowing up into the food chamber. He has a Ph.D from a major university.

roxy · Posted: Jun 16 2008 Post subject:

I did chicken breasts last week at 375 with no problem. crack the ash pan door a 1/4 inch and build a fire.. No problem and no mods..
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Jeff_From_VA · BBQ Pro Joined: 02 Jun 2008 Posts: 720

I did every mod I could find online to mine, and I have still had issues getting up to temp at times. I can get it somewhere between 210 and 230 fine but it takes a while...

That said, I can get it to those temps in the dead of winter too, granted I have to piss off my wife and throw every blanket in the house over the cooking chamber...

I have been less then impressed with my char griller... It has made some wonderful food, and served me well, but it seems to be extremely inefficient. I use 2 big bags of lump to do a pork butt.

Overall I am happy with it, I think I "got what I paid for it"...

BufordCityDawg · BBQ Super Fan Joined: 23 Jan 2008 Posts: 400

I've had good results with my Outlaw. Only time I have temp issues is if I let the coals get too low, but a quick half chimney of lit fixed MY mistake. Other than than it works like a charm. I've done 4 mods to it, Shaker basket, chimney extended, charcoal tray flipped and added some flashing to the sides to help seal them. I was getting good results w/o the side flashing, but didn't like all the smoke getting out. Try more lump? All I can think to say, assuming the punch out has been removed.

BCD

Two Chord · Joined: 15 Jun 2008 Posts: 9 Location: Central IL

Yes it is punched out. That was the first thing I did hen I bought the thing. Does it make a difference if the extension on the stack is s-shaped or comes straight down? Also would it help retain heat that much by figuring out a way to seal the lid? What kinda lump charcoal is everyone else using?? I try to use Royal oak if I can find it.
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angrydogtattoo · Posted: Jun 18 2008 Post subject:

Might help if you could post a few pics, I'm visual, I need to see it maybe if we all look we can help.
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slykwilli · Joined: 24 May 2007 Posts: 17

I have the same smoker and have been using it for a year now with no problems getting the temp up (like Roxy talked about). I have my smoke stack extended down in an "S" shape as well .... the only thing I can think of is ... be sure to have the cover over the exhaust open all the way. Or maybe like Angry said... a few pics could help.

Doc1680 · Posted: Jun 19 2008 Post subject:

How windy is it around your house? I have only flipped the grate and extended my stack and have never had problems until I moved to my house. Any little wind seems to get amplified around my house. It makes using my CG a chore.

I can't think of anythin else given your description.
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Two Chord · Joined: 15 Jun 2008 Posts: 9 Location: Central IL

It can get pretty windy on my deck. When it does I have some 4x8 plywood sheets I use to box around the smoker. When I figure out how to post pictures I will put some up. Plus I need to take some pictures to post them. I will be doin some country style ribs this afternoon so I will take some pix of it then.
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little_e · Joined: 27 Feb 2008 Posts: 4

Two chord I have this smoker with all the mods done and from my experience it likes to run better on straight wood. I buy the bags of mini logs from Academy and they work great.

Old Smoker · Posted: Jun 24 2008 Post subject:

two cord,
just how much fuel do you start with? my charcoal basket is a little larger than the ones made from expanded metal,but not by much. I use a regular car washing pail full of charcoal and chunk mixed and pour about 1/2 chimney starter of lit in the front left hand corner,in about 20 minutes it hitting 250 and then I close the damper down to almost closed. I can run my temps from the low 200's up to 300+. The only time I ever stalled the fire was when I started poking at it to soon,If your fire isn't going stong enough,you can smother it.If you need to adjust the temps,open the damper more. Here's some pics of my mods.

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just for the heck of it:

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Two Chord · Joined: 15 Jun 2008 Posts: 9 Location: Central IL

OK, I am goin to try and put the pix up.

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HillbillySmoker · BBQ Pro Joined: 25 May 2008 Posts: 917 Location: WV

Should get rid of that lighter fluid and use an electric charcoal wand to get your coals going so you dont get any bad taste in the food. Cool

roxy · Posted: Jun 27 2008 Post subject:

CroMagnon · Joined: 18 Jun 2008 Posts: 16

I don't know nothing about nothing, but that fire looks a little on the skimpy side. At what point in the cook was that pic taken?

I am going to do my first smoke with the Char Griller this weekend and plan on filling that basket with a mixture of briquettes and some small apple wood logs I bought. To start it I will do half a chimney or so of briquettes and pour them on the right side of the basket. Idea being to do a semi Minion method and let the air flow drive the heat into the rest of the unlit fuel.

I also have one of those thermometers on a cord, but the instructions say to never lay it dierctly on the grill. Is that only if the heat was directly below it? Meaning when the fire is in the side box, it's safe (for the thermometer) to sit on the grill in the main chamber?

Thanks,
Cro

Old Smoker · Posted: Jun 27 2008 Post subject:

CroMagnon,
Just a suggestion,you might want to dump your lit coals in the front left of your fire box. Placing them on the right by the vent increases the air flow over the hot coals and causes the fuel to burn faster.
As far as the temp probe goes,it depends a lot on the quality of the unit. I've placed it on the grates when smoking before because the temps shouldn't exceed the units limits,most are only good to 400 degrees and direct cooking is hotter than that. i suggest you take a thick slice of potato and stick the probe through it.Make sure the tip about an 2"-3" throught the other side and sits about 1" off the grate.
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Old Smoker · Posted: Jun 27 2008 Post subject:

missionsusmc · Posted: Jun 28 2008 Post subject:

I agree with CroMagnon, that fire looks a bit small, but I guess that would depend on what point in the cook you were. I fill my charcoal pan up, and light it off, but granted, I just have a small water smoker. I think I might try the Minion method next time. Gonna do some brisket, ribs, and maybe a butt.
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